When looking for recipes, I often bypass my cookbook shelf and go straight to food blogs. While that usually proves to be a great option, I still have so many great, under-utilized cookbooks sitting on a shelf in the dining room, collecting dust. So, last night I cracked the spine on one and cooked an outstanding meal in all of about 10 minutes. Considering the source is a cookbook from a brewery, this meal perfectly pairs with a strong Belgian ale, but I bet a cold glass of white wine or rosé would be great, too. I hope you enjoy this perfectly quick summer meal as much as we did!

For the Green Beans8 ounces Fresh Green BeansSalt and Pepper, to taste

Set a seamer basket into a small saucepan and fill with water to just below the level of the steamer. Bring the water to a boil, add the green beans, and steam for about 6 minutes, or until the green beans are tender to your liking. Remove from the saucepan and season with salt and pepper.

Add the grape seed oil to a skillet over medium-high heat. Add the onions and garlic and sauté for 1 minute, then add the peppers and sauté for another minute. Add the shrimp and cook for about 2 minutes per side, then add the peppadew liquid and bring to a boil. Boil for about 1 minute, until the shrimp have finished cooking. Turn off the heat and toss with chopped thyme and parsley. Place a handful of green beans on a plate and top with the shrimp mixture.